It is almost nine months ago since I gave birth to a healthy baby boy – baby Marty. He was a true blessing, a perfect give for the entire family.
|One of baby Marty’s first photo inside NICU
Suffering from polycystic ovaries syndrome (PCOS) was never an easy battle. I came to a point that I thought having a child is close to impossible. After taking medications and lots of prayers, I got well and everything went to normal.
Baby Marty gave a lot of wonderful experience for us. Finally, my parents had a little baby boy to look after to since both their children are girls – me and my sister Stephanie. Finally, my worries of not having a baby flew in thin air. Finally, hubby has his little buddy. And finally I have a mini-me. 🙂
|Bonding moments with Daddy
Marty is like a breath of fresh air. He came at the most perfect time of our lives. More than any expensive spa, Marty is the best stress-reliever ever. He can manage to wake you up at the wee hours of morning, but make you smile by his silly (yet cute) moves.
|Marty calmly rests on mom’s shoulder
Mommy misses you so much, my baby! See you soon!
As mentioned on my Pancit Habhab Blog/Recipe, I cooked this dish also during “Father’s Day” to fill-in the tummies, not just of daddy and hubby, but of the entire family.
Since this is my first time to cook Pesto pasta, I followed a tip found on the packaging of McCormick Pesto Pasta Sauce Mix. In this dish, I diluted the sauce mix to milk instead of water to make it creamy.
It’s been so long that I only cook pasta in two ways – Pasta with pinoy spaghetti sauce (haven’t done it perfectly, hubby end up re-seasoning to correct the taste until now) and Pasta in carbonara sauce. Since my parents are not a fan of pasta, I did not attempt to explore cooking a pasta dish. It’s a good thing that hubby is a fan of pasta dishes – alas! I found a guinea pig for my pasta dishes. Hubby will surely enjoy the journey of tasting my best and worst pasta dishes in a not-so-far future.
500 g. Fettuccine
100 g. Chicken breast fillet, cut into bite-size pieces
400 g. McCormick Pesto Pasta Sauce Mix
3 tbsp. Canola oil (instead of using Olive oil, I chose a less-expensive and cholesterol-free one)
1 tbsp. Finely-chopped onion
2 tbsp Finely-chopped garlic
1/2 tsp Ground Pepper
1/4 tsp Salt
1 cup Evaporated milk
1/4 cup Parsley to garnish
- Cook fettuccine until Al dente. Do not forget to add few drops of oil and pinch of salt on the pasta. Drain water from cooked pasta.
- Heat cooing oil in a skillet over medium heat. Saute garlic and onion until tender. Add in chicken, then stir.
- Season with ground pepper. Cook until chicken is golden, and cooked through. Set the stove to low heat.
- In a bowl, mix 1 cup of evaporated milk with 400 g. of McCormick Pesto Pasta Sauce Mix. Stir until the pesto pasta sauce is dissolved and properly mixed with evaporated milk.
- Pour in the pesto mixture to the skillet. Stir until the pesto mixture is properly mixed with the other ingredients.
- Cover and allow the chicken to absorb the pesto mixture.
- In a large bowl, combine the pasta with the cooked ingredients. Toss to coat evenly.
- To serve, garnish with parsley.
Number of servings: good for 6 to 8